You are going to love this keto cheesecake recipe using the best tool you have in your kitchen, your Air Fryer!
Nothing beat the rich creamy filling of a New York Cheesecake, today we are going the extra mile and are making this cheesecake, keto-friendly, so no regrets whatsoever!
Nothing beat the rich creamy filling of a New York Cheesecake, today we are going the extra mile and are making this cheesecake, keto-friendly, so no regrets whatsoever!
Start by making the biscuit base. In a mixing bowl add the flour and erythritol and mix the butter and vanilla extract until you have a mixture that looks like breadcrumbs. Combine it, make it into biscuit shapes and place them in your Airfryer on a baking mat. Cook for 15 Minutes on 180c.
Grease the sides and bottom of your springform pan.
When the biscuits are cooked, break them up into tiny pieces and mix them with the melted butter. Pat the mixture down into the bottom of the springform pan.
In a mixing bowl add the cream cheese and the erythritol and using a hand mixer, mix them until you have a lovely thick creamy mixture
Crack the eggs into the bowl, add the vanilla and mix with a fork.
Then pour the cheesecake batter into the springform pan. Using a spatula press down the sides and top of the cheesecake so that everywhere has a flat smooth edge and won't look odd once cooked.
Cook on 180c in your Airfryer for 5 Minutes and then leave it in the Airfryer to keep warm for another 30 Minutes
Transfer to the fridge and leave to set and cool for 3 Hours
Ingredients
Directions
Start by making the biscuit base. In a mixing bowl add the flour and erythritol and mix the butter and vanilla extract until you have a mixture that looks like breadcrumbs. Combine it, make it into biscuit shapes and place them in your Airfryer on a baking mat. Cook for 15 Minutes on 180c.
Grease the sides and bottom of your springform pan.
When the biscuits are cooked, break them up into tiny pieces and mix them with the melted butter. Pat the mixture down into the bottom of the springform pan.
In a mixing bowl add the cream cheese and the erythritol and using a hand mixer, mix them until you have a lovely thick creamy mixture
Crack the eggs into the bowl, add the vanilla and mix with a fork.
Then pour the cheesecake batter into the springform pan. Using a spatula press down the sides and top of the cheesecake so that everywhere has a flat smooth edge and won't look odd once cooked.
Cook on 180c in your Airfryer for 5 Minutes and then leave it in the Airfryer to keep warm for another 30 Minutes
Transfer to the fridge and leave to set and cool for 3 Hours
